Mulberry recipes. Methods for the preparation of medicines based on mulberry

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to enjoy fresh berries, but also to harvest them for future use. Mulberry for the winter can be cooked different ways: it can be dried, frozen, cooked compote, jam or jam from it. Each method has its own specifics, but there are some general rules.

Cooking features

Harvesting berries for the winter is troublesome, but not difficult. The time spent on this pays off a hundredfold: healthy treats especially valuable in the cold season, when the body is experiencing an increased need for vitamins. Even an inexperienced hostess is able to make blanks for the winter from mulberry, you just need to know a few subtleties.

• Ripe berries are used for harvesting. Their color may depend on the variety of mulberry. Take off ripe fruits from the branches by hand, leaving the immature to keep pace further, is not worth it. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, after which they tap on the branches of the plant. Ripe berries they themselves fall off them, and the unripe ones remain to ripen. You just have to sort out the berries and rid them of litter.
• Before preparing jam, compote and other canned food from mulberry fruits, the berries must be washed and dried. They are washed in the shower or dipped in a sieve in a container of clean water so that the fruits remain intact. After they are scattered on paper or fabric, left to dry. Dirty and wet berries are not used for harvesting for the winter.
• Aluminum utensils are not suitable for preparing mulberry preserves. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
• Mulberries contain little pectin. To make jams and jams from it thicker, it is recommended to add berries or fruits to them, in which there is a lot of this substance. Most often it is supplemented with cherries, apples, strawberries. These same ingredients are often included in mulberry compote.
• The containers in which mulberry blanks are closed for the winter should not only be clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry blanks depends on the recipes according to which they are made. Storage conditions may also be different.

Mulberry dried for the winter

• mulberry fruits - how much is harvested.

Cooking method:

• Sort the berries, rinse, dry, scattering on a towel.
• Lay clean paper on pallets, trays or baking sheets, pour mulberry on it, distributing it in a thin layer.
• Cover with insect-proof gauze.
• Take it outside, put it in a warm sunny place. Take it indoors at night.
• Take the berries out to dry to fresh air daily for two weeks. Periodically, the berries do not interfere with mixing. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Transfer the berry to a baking sheet, send it to the oven.
• Turn on the oven by setting the minimum temperature. It is better to keep the oven ajar, not forgetting to protect the taps of the stove from hot air blowing from the oven.
• Dry the berries in the oven for 40-60 minutes. During this time, they need to be mixed 2-3 times.
• Pour dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect against bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberry does not deteriorate for 2 years.
If you have an electric dryer, then you can handle harvesting mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring occasionally.

You can dry for the winter not only fruits, but also mulberry leaves. The technology is the same, but it will take 4-5 times less time.

Mulberries frozen for the winter (no sugar)

• mulberry - any amount.

Cooking method:

• Sort the berries, rinse. Drain them on a towel to absorb excess moisture.
• When the berries are dry, pour them onto a pallet with a layer of 2-3 cm.
• Put in the freezer. Turn on fast freeze mode. You can freeze without this function, but then it will take more time.
• After 1 hour with quick freezing, or after 4 hours without using this function, remove the berry from freezer, divide into small but tight plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer, operating normally.

Mulberry berries frozen in this way, when stored in the freezer, will not deteriorate during the year. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberry frozen for the winter with sugar

Composition (per 1.5 kg):

• mulberry - 1.5 kg;
• sugar - 150 g.

Cooking method:

• Wash, dry the mulberry.
• Distribute into clean and dry containers.
• Sprinkle with sugar.
• Close containers with lids. Shake vigorously several times to evenly distribute the sugar, covering all the berries.
• Put the containers in the freezer.

Mulberries frozen with sugar keep in the freezer for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

• mulberry - 0.6 kg;
• sugar - 0.4 kg;
• citric acid - 4 g;
• water - how much will go in.

Cooking method:

• Sort, rinse the berry, let it dry.
• Prepare three-liter jar, washing it with soda and sterilizing.
• Pour the mulberries into the jar (it will take up about a third of the jar, maybe a little less).
• Boil water, pour boiling water over berries. Cover the jar with a lid, leave for 15 minutes.
• Drain the liquid from the jar into a saucepan, add sugar to it.
• Bring to a boil over low heat, cook for 5 minutes, stirring occasionally.
• Add citric acid, stir.
• Pour the syrup into a jar of mulberries, roll it up with a metal lid.
• Turn the jar over, cover with a blanket, leave to cool in this form.

After cooling, the jar of compote can be put away in the pantry: a mulberry drink stands well at room temperature.

Mulberry jam

Composition (per 1.25–1.5 l):

• mulberry - 1 kg;
• lemon - 0.5 pcs.;
• sugar - 1 kg.

Cooking method:

• After sorting, washing and drying the mulberry, pour it into enamel basin, sprinkle with sugar, cover with gauze.
• Stir the berries after 3-4 hours. Put your pelvis with her on slow fire.
• Bring to a boil. Cook, stirring and skimming off the foam, for 30-60 minutes until the desired thickness is obtained. 10 minutes before the readiness, add the juice squeezed from half a lemon.
• Arrange the jam in sterilized jars, roll up.

Store mulberry jam in a cool and dark place. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

• mulberry - 1 kg;
• sugar - 0.3 kg;
• lemon juice- 50 ml;
• pectin - 10 g.

Cooking method:

• Sort the berries, cut off the tails. Wash, let dry.
• Grind the berry with a meat grinder or blender, place the resulting mass in an enameled container.
• Add lemon juice and half of the sugar indicated in the recipe.
• Put on a slow fire and cook, removing the foam, until the sugar dissolves.
• Mix the remaining sugar with pectin. In parts, each time mixing the berry mass well, add sugar.
• Cook the jam, stirring occasionally, for 10 minutes or more, until it thickens.
• Fill sterilized jars with jam, seal them.

After the jam has cooled, put it in the refrigerator - this mulberry blank must be kept cold, otherwise it will quickly deteriorate, because little sugar was used to make it.

Mulberry blanks for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, used for cooking sweet pastries. Dried berries can be put in tea, used to make compotes, if canned drink will come to an end. Frozen mulberries are used in the same way as fresh ones, they can be used to prepare the most different dishes or used separately. It should be defrosted without exposing it to a sharp temperature drop.

Mulberry. Delicate, melting berries that fill the mouth with silky fragrant juice. You can enjoy them endlessly. But, unfortunately, nothing lasts forever under the moon. And the mulberry harvest season is coming to an end. If fresh fruits could be kept forever. After all, it is impossible to eat the entire crop at once with all the desire. Jam from will help to remember the summer. On winter evenings, sometimes you want to sadly remember the sunny summer by opening the treasured jar.

silk jam

There are various recipes for making mulberry (mulberry) jam. It is prepared in different ways:

• trying to keep the berries intact as much as possible;
• or by changing the seed to obtain jam or marmalade;
• assorted mulberry mix with other berries are cooked.

Preparing berries

Mandatory procedure when cooking any jam.

• The berries are sorted out, sorting out the garbage, and the stalks are removed.
• Wash, leave to drain water.
• Start making mulberry jam at home.

jam recipes

"Kilogram per kilogram"

This proportion is a kind of "golden section" in the art of jam making. Any hostess knows him. A small nuance: lemon juice or citric acid is added to mulberry jam so that it is not fresh.

• 1 kg of mulberry seedlings;
• 1 kg of sugar;
• 1/2 tsp citric acid or the juice of one lemon.

First jam option

Mulberry seedlings are covered with sugar so that they give juice. This happens after about five hours. Can be left overnight.

Berries release juice

After the appearance of juice, the future jam is put on fire. Further:

• bring, stirring gently, to a boil;
• after boiling, reduce the heat and boil the jam for five minutes;
• set aside and let cool;
• then the cooled jam is boiled again for five minutes;
• cool again;
• squeeze juice from a lemon or add citric acid;
• boil again;
• poured into sterile jars and twist;
• let the jars cool. Wrapping is optional.

In the process of cooking, a total of three calls are obtained.

Second option

Another recipe for mulberry jam. They do everything the same, but the jam is boiled in one go for 30-40 minutes. Citric acid is added at the very end of cooking. Jam cooked in this way has a thicker and more viscous syrup.

jam cooking

Option three: jam or jam

Take the same components in the same quantities.

• 1 kg of mulberry seedlings,
• 1 kg of granulated sugar,
• Juice of one lemon or citric acid.

• the mulberry is kneaded, or interrupted with a blender;
• then spread in a bowl with a thick bottom;
• add sugar;
• boil, stirring for 40-45 minutes, removing the foam;
• jam should thicken;
• At the end of cooking add lemon juice or acid;
• poured into sterile jars and twisted.

Jam making

In the "golden" proportion for mulberry, a slight reduction in the amount of sugar is acceptable so that the jam is not sugary-fresh. For one kilogram of mulberry, you can take seven hundred grams of sugar.

"Cold" mulberry jam

• 1 kg of mulberry seedlings;
• 2 kg of sugar.
  

  Warning! This "jam" does not require cooking and sterilization.

• The berries are especially carefully sorted out, discarding dried and damaged ones. It is advisable not to wash them. Washed berries are laid out on a soft towel so that water is absorbed into it.
• Then the dried mulberry is crushed with a blender and mixed with sugar.
• Arranged in sterile jars.
• Close with paper, tying with a string, or with clean plastic lids.
• Put in a cool place.

You can not immediately lay out the grated berries in jars, but leave them for a day or two in a saucepan or cup. Stir the mixture periodically. With this method, "raw" jam does not delaminate.

Is it possible to make mulberry jam in a slow cooker?

Silk jam in a slow cooker

• They take mulberries and sugar in a "golden" ratio of 1:1;
• Lay in the multicooker bowl;
• set the "extinguishing" mode;
• Boil one hour.
• Ready jam from mulberry, cooked in a slow cooker, poured into jars and twisted.

Mixed berry jam

For assorted jam, paired with mulberry, they usually pick up sour berries to compensate for the bland taste of mulberry jam. Combinations may vary. It all depends on the products available and the flight of fancy.

The main thing is to maintain the ratio of the total number of berries and sugar. In order not to get confused, it is better to stick to the time-tested “golden” ratio of 1:1. For example, half a kilogram of mulberry and other berries per kilogram of sugar. Or 700 g of mulberry, 300 g of other berries, 1 kg of sugar.

Usually mulberry jam is boiled with cherries (pitted) or currants. You can put raspberries, strawberries instead, or make a mix of three components. In conclusion, come up with jam beautiful name and send the recipe signature dish from generation to generation.

Assorted are cooked in one of the ways described above. “Raw” jam is also prepared from a mixture of berries.

Here are more recipes for two-component jam.

Cherry jam

• 1 kg of mulberry;
• 300 g pitted cherries;
• 1 kg of sugar.

Sugar is poured onto the berries and left to let the juice go. Maybe overnight. Boil in one step, stirring and removing the foam.

Silk cherry jam

Cherry Silk Jam

For cherry and mulberry jam you need:

• 2 kg cherries;
• 2 kg of mulberry;
• 3 kg of sugar.

Grind the berries with a blender, add sugar and cook for 40 minutes. Then pour into clean jars and roll up the lids.

"Raw" mulberry-currant jam

And here is another recipe for mulberry jam:

• 1 glass of mulberry;
• 1 glass of red currant;
• 1.5 cups of sugar.

Prepared berries are interrupted with a blender and mixed with granulated sugar until it is completely dissolved.

Jam is laid out in sterile jars. Stored in the refrigerator.

Silky citrus jam

Mulberry goes well with citrus fruits.

Lemon Silk Jam

For mulberry jam with lemon you will need:

• 1 kg of mulberry;
• 2 lemons (or oranges);
• 1 kg of sugar.

• Prepared berries fall asleep with one fourth of the sugar and let the juice flow.
• Meanwhile, wash citrus fruits. To remove bitterness, they must first be boiled in water or frozen in the refrigerator. You can just pour boiling water for ten minutes.
• Then, after removing the seeds, the fruits are crushed with a blender (meat grinder) or finely chopped.
• The mulberry, which has started up the juice, is brought to a boil.
• After boiling for five minutes, add another ¼ of the sugar.
• After another five minutes of boiling, the next quarter of sugar and chopped citrus fruits (lemons or oranges).
• After the next 5-6 minutes, pour out the remaining sugar.
• let it simmer for another 5-7 minutes
• Pour into sterilized warm jars.
• Seal with lids.

Beneficial features

The beneficial properties of mulberry are widely known. Berries are rich in trace elements: calcium, magnesium, potassium, manganese, sodium, phosphorus, copper, zinc, iron. There are many vitamins in it: A, K, E, C, B-vitamins. The fruits contain anthocyanins.

Does mulberry jam prepared for the winter retain its beneficial properties?

Vitamin C and beta-kartin are the least resistant to high temperatures and partially destroyed. When cooking jam, up to 80% of ascorbic acid is lost.

And vitamins PP, B1, B2, E are more heat-resistant. And although some of them are also lost during boiling, the bulk is preserved.

After cooking, fiber and pectins, fructose and glucose remain in the jam. Microelements and biologically active substances are not "digested" either.

Mulberry crispbread
After making juice or syrup from mulberries, tender pomace usually remains. They are mixed with wheat flour and baked in the oven in small loaves. IN fresh they are very tasty, and when dried, they turn into gingerbread, which are stored for a long time without any spoilage.

Black mulberry jam armenian cuisine)
Sort the mulberry, remove the stalks, then put the berries on a dish, cover with sugar (half the norm) and put in a cool place for 5-6 hours. Pour the resulting juice into a bowl, add the remaining sugar, boil the syrup and cool it.
IN ready syrup add mulberries, shake the basin gently so that the berries are immersed in syrup, put on fire and cook until tender. At the end of cooking, remove the foam from the jam.
Consumption of products: black mulberry-1 kg. sugar - 1.5 kg.

Mulberry dumplings
Rinse the mulberries, sort, remove the stalks, sprinkle with sugar and put in a cold place for 20-30 minutes, then discard in a sieve or colander, drain the juice and make dumplings.
Serve strained mulberry juice to ready dumplings.
Product Consumption: Wheat flour- 3 cups, water - 3/4 cup, eggs - 1 piece, mulberry - 4 cups, sugar - 1/2 cup.

Mulberry marmalade ( Bulgarian cuisine)
Rub the mulberry, washed and peeled from the stalks, through a thick sieve, in which only the seeds should remain. Pour into the resulting puree and juice granulated sugar, cook on strong fire until tender, stirring constantly. When the marmalade thickens, it is laid out in glass jars, cover parchment paper and tie.
Consumption of products: mulberries-1 kg, sugar-0.5 kg.

Mulberry compote
Sort fresh berries, just plucked from the tree, remove the stalks, put in a colander and lower into a basin or a large saucepan with cold water so as not to damage them. Then pour the mulberries with prepared cold sugar syrup, put on fire and cook at a temperature of 80 degrees for 20 minutes. Ready compote Pour into prepared jars without adding 2-3 centimeters to the top.
Consumption of products: mulberry - 1 kg, sugar - 1 kg.

Pancakes with mulberries
Grind the yolks with sugar, mix with milk, add flour, salt, mix well and add the remaining milk. Whisk the egg whites into foam, add to the dough, stir and bake pancakes. To do this, put a piece of butter in the pan and gradually pour the dough. Let the dough harden slightly over low heat, pour evenly over the sorted mulberries, mixed with sugar before, and pour the dough over the berries again.
When the pancake is well browned on one side, turn it over, put oil back into the pan and fry on the other side.
Sprinkle the finished pancakes with sugar and serve hot.
Food consumption: flour - 3 tablespoons, eggs - 4 pieces, sugar - 3 tablespoons, milk - 1.5 cups, butter - 1 tablespoon, mulberry - 3 cups.

Mulberry pastille
Prepare mulberry puree as indicated in the recipe for marmalade, put in a basin, put on fire and cook until the bottom of the basin begins to show when stirring. Then spread the marshmallow in a thick layer on a clean glass moistened with water so that it dries out for several days. Cut the finished marshmallow into square pieces, sprinkle powdered sugar or flour from the fruits of loja (wild olive) and put in glass jars.

Shelkovichka
Mulberry berries (white or black) sort, rinse, remove the stalks, add water and cook until completely boiled. Then wipe the mulberries together with the broth through a sieve, add slightly dried flour mixed with sugar into it, boil the mixture well and season with sour cream.
The mulberry is served hot.
Consumption of products: mulberry-500 g, sugar-1/2 cup, sour cream-1/2 cup, wheat flour-1/2 cup, water-7 cups.

Giving cheerfulness

It is difficult to find among our plants another such, it would seem, useless and worthless plant.
It settles where others cannot even grow: in the desert and semi-desert regions of the southeast - on wastelands scorched by the sun, or even directly on bare sands, dead clay or saline massifs. AND appearance he has such that, as Anna Ashirovna Ashirova, a doctor of botanical sciences from Turkmenistan, once said about him, "even against the background of nondescript desert vegetation, it seems ugly."
In fact: the growth of this plant rarely exceeds half a meter, the bare branches are covered with powerful spines, simple leathery leaves rarely sit, and even those fall off by the time of fruiting.
Cattle bypass the thickets of this thorn, and a person seeks to get rid of it with an ax and a shovel, as soon as it tries to penetrate the crops. And only camels revere this perennial semi-shrub as a delicacy. Therefore, botanists gave it an official name - camel thorn.
This plant also has other names: yandak, jantak, camel hay. On the Don, it is simply called a camel, although, in fairness, it should be noted that a real camel is a completely different plant of the haze family, in which the leaves are linear, and the flowers are inconspicuous and small. The camel thorn has oval leaves, and the flowers are larger and red, and it belongs to the legume family.
At the time of flowering - which happens in autumn, when other herbs have time to show off and fade - at this time she is the most desired honey plant. From dawn to dawn, winged workers buzz over it. Experts have calculated that the average bee family collects 5-6 kg of fragrant and pleasant-tasting honey on an autumn day.
But few people know how difficult it is for this freak of the plant world to exist on earth. To provide itself with moisture, the camel thorn has to lower its root sometimes to a depth of twenty meters! You look at a miserable bush and hardly imagine that this plant is dozens of times larger underground than on the surface. However, this is a feature of all xerophytes - those plants that, as botanists say, have adapted to soil and atmospheric dryness.
The unbearable heat in the conditions of our south is difficult for a person to endure. The temperature is under forty degrees, and sometimes even higher - but what can you do? The workers of the earth have an open-air workshop all year round and, as they say on the Don, you can’t cover the sun with a hat.
It is not easier for those who stand at the melting and heating furnaces - steelworkers, furnace workers, rolling mills, thermal workers. As calculated by scientists, they all lose five to six liters of moisture per shift. But this is not just dehydration of the body, which in itself is difficult to tolerate by a person. But along with sweat, water-soluble vitamins, organic salts, and trace elements leave the body.
How to make up for losses, how to maintain strength?
Kvass and fruit drinks in the field, sparkling water with salt in the hot shops of factories only partially solve the problem.
And yet, it has long been known how successful from time immemorial it has been in Central Asia and Azerbaijan, in these hottest zones of our country, a drink made from flowers and shoots of camel thorn - the so-called "yandach tea", because only it easily and reliably quenches thirst person and dramatically reduces the release of sweat.
Many years ago, I was the first to pay attention to the fact that dekhkans widely use yandach tea in hot weather as health drink, Doctor of Botanical Sciences A. A. Ashirova. Scientists from the Institute of Physiology and Experimental Pathology of the Arid (Desert) Zone of the Academy of Sciences of the Turkmen SSR conducted numerous laboratory research and found that the camel thorn is not at all a Cinderella among plants, but a beautiful princess!
Judge for yourself: yandach tea contains not only potassium and calcium, but also numerous microelements and vitamins, that is, it returns to the body what it loses when it overheats!
The drink was truly invigorating. It quickly relieves fatigue, restores vigor and high working capacity to a person, and this, you see, is worth a lot!
The largest number useful substances camel thorn contains during its flowering: up to 0.17 percent of alkaloids, B vitamins, ascorbic acid, carotene, vitamin K, essential oil, sugary substance, organic acids, tannins and much more. And almost all of them are preserved in tea, now officially recommended for widespread consumption as a tonic drink.
And anyone can cook it.
The thorn is harvested when it blooms. The flowers, along with the shoots, are crushed and dried in the air in the shade. The grass prepared in this way can be used at any time of the year, brewed as brewed regular tea.
It should be added to the above that camel thorn not only gives vivacity and reduces moisture loss human body. Tea from it is also very effective for colitis, gastritis and stomach ulcers, as well as other common diseases. gastrointestinal tract.
Unfortunately, this most valuable and such an accessible natural wealth is not yet known to our metallurgists, chemists, miners, field workers, to everyone who needs it so much.
In our region, in addition to the common camel thorn, another species of it grows - the Persian camel thorn, which secretes a sugary liquid that hardens in the air in the form of separate small grains. These grains called "Persian manna" are eaten as a very pleasant sweet, nutritious dietary product.

Candidate for our beds

We have three brothers, three heroes: large burdock, small burdock and cobweb burdock. Small - really small, three or four times lower than his brothers, but God did not offend him with strength and power either. And he can do everything that others can. And miracle heroes grow in the same places, like brothers, so we will call them by one common name - burdock.
Due to the fact that this plant does not disdain either landfills, or trash bins, or ditches and ditches, it is officially called a ruderal plant, that is, "usually living near fences, in garbage dumps."
In vain, of course. We attribute burdock to junk and worthless plants only because of our indifference and mismanagement. Burdock has long been cultivated along with potatoes, cabbage and other vegetables in France, the USA, Belgium, and China. And in Japan, the gobo or dovo, as it is called there, has turned into a cult. As you know, on the tiny islands of this state, the most expensive thing is land. But the hardworking and wise Japanese do not spare her for plantations for burdock and grow our junk savage even in the most laborious way - seedlings. Its sweet and huge roots, like beets, are used to prepare numerous delicious and nutritious meals, indispensable primarily for diabetes, because these roots are almost half composed of healing polysaccharide inulin.
Today, burdock is also cultivated in Java, where it is eaten under the name Japanese scorzonera.
Burdock is a powerful plant, a kind of green goof, a bear. So it, by the way, was called by botanists in ancient times - arktos, which in Greek means "bear".
It is difficult to pass by this plant in order not to pay attention to it. If you don't touch it, it will definitely touch you. He will certainly leave a "green mark" on his clothes, his "visiting card" - a basket of seeds with tenacious hooks. Botanists call the burdock inflorescence a basket, like a sunflower, because these plants are close relatives, children of one large family of Compositae.
They say that because of its mischievous nature - to cling to every passerby - the burdock ended up in France. Together with the defeated Napoleonic army that fled from Russia, whose soldiers he followed. Since then, our big man has been prospering not only on the banks of the Moskva River, but also on the banks of the Seine.
And he thrives, by the way, on any soil. And neither the bitter frosts, nor the drought, nor the heat, he cares.
Burdock lives, however, not for long, only two years, but lives greedily, violently, swiftly. In the first year, only a rather modest rosette of leaves appears above the ground. At this time, he "builds the foundation" - he puts all his heroic power into the root, which by autumn reaches the size large carrots and is filled with such a furious force that allows him to second spring
drive out a two-meter branched stem, richly equipped with huge, like elephant ears, grey-green leaves and crimson lights of inflorescences.
The bees flock to these crimson lights because they have a generous supply of honey. And burdock honey is not inferior to even linden honey in taste and healing properties. True, it did not come out in color - it is dark and somewhat viscous, but its persistent pleasant aroma and delicate taste make up for these shortcomings.
Lots of land in the burdock.
First of all, it is very healing. In folk herbal medicine, it is used as a means of stimulating metabolism, used for kidney and bladder stones, gastritis, stomach ulcers, gout, rheumatism - the physiological effects of burdock on the body are diverse.
Among other things, it has an antibacterial effect and contains a lot of biologically active substances. Burdock roots contain up to 45 percent of insulin, vitamins, a lot of carbohydrates and proteins, mineral salts, organic acids, there is even an alkaloid that has an antitumor effect. The leaves are rich in vitamin C (up to 350 mg%), they contain carotene, essential oil, tannins - in a word, everything that our body needs.
All three types are used for food. From young leaves in early spring (which is especially valuable!) Prepare variety of salads, soups and green cabbage soup. Boiled roots and leaf petioles are also suitable for salads and vinaigrettes, and seeds and fleshy juicy one- and two-day-old sprouts, young shoots are also suitable for first courses.
But burdock roots are especially popular in nutrition. They are used in baked and fried form; boiled and pickled in China and Japan are considered a delicacy.
To taste, burdock roots resemble potatoes and can replace it in soups and borscht, they are willingly eaten raw - they are juicy, sweetish and very pleasant in taste. Flour is obtained from dried and ground roots, from which they bake delicious tortillas, fry cutlets. If the roots are crushed, dried and roasted, you get a good coffee substitute, and if you add sorrel or vinegar, you can boil delicious jam and serve it with tea.
Our good old friend burdock - tasty, healthy, healing, fast growing, does not require special conditions and special care - isn't he a candidate for our beds and plantations?

Mulberry, also known as mulberry, as well as the "king-berry" - a tree that reaches 20 meters in size - is widely used in traditional medicine recipes. All parts of this plant have medicinal properties: bark, rhizomes, young buds, leaves and fruits. invaluable benefit for our body have tinctures, decoctions and ointments prepared from the components of the mulberry tree. But do not forget that the use of mulberry for medicinal purposes also has contraindications. It is worth familiarizing yourself with them in advance so as not to harm your body.

Mulberry is popularly called the "Tree of Life" for its beneficial properties.

Berries help purify the blood, restore metabolism, remove sputum; used to treat diabetes, diseases of the bile ducts, atherosclerosis. Juice from berries helps in the treatment of tonsillitis, pneumonia, bronchitis. Black fruits are used in cooking all kinds of fillings for pies, desserts, jams, delicious wine. Dry berries are used as natural substitute sugar, and frozen - as the basis of compotes.

The bark of the mulberry tree has wound healing and disinfectant properties, and is used for heart, lung and kidney diseases.

The leaves are used to prevent diabetes, relieve headaches, treat fever. A decoction of the leaves perfectly softens the hair.

Mulberry root helps with hypertension and the treatment of pathologies of various organs. also in traditional medicine used to treat worms.

Agree that this is a godsend for our body, not every plant can boast of its versatility in use.

The composition of the mulberry tree

Mulberry or mulberry fruits are rich in vitamins and minerals. Below are just the main useful components:

• potassium;
• calcium;
• folic acid;
• phosphorus;
• glucose;
• zinc;
• iron;
• manganese;
• fructose;
• vitamins C, B1, B2, B3, PP, K;
• resins;
• iron salts;
• carotene;
• pectin;
• essential oils;
• tannins

Harvesting mulberries for use in folk medicine

The bark is harvested in the spring, the fruits of the plant in July - August, and the roots are harvested in the fall. The raw materials are thoroughly dried in the sun for three days, then dried in a room that must be ventilated during drying. In order for the raw material to dry well, it must be periodically mixed. Blanks can be stored in a rag bag: bark - for 2-3 years, buds - 1 year, and fruits and leaves - from one and a half to two years.

Mulberry fruits are not suitable for long storage fresh, this berry is very sweet and juicy in taste, it contains a lot of sugars and few acids. Food coloring is made from mulberry berries.

Video: medicinal properties of mulberry

Fields of application of medicinal forms of mulberry

It must be borne in mind that all the following methods of treatment should be used as an aid in the fight against the disease, before treatment, consultation with a specialist is necessary.

Methods for the preparation of medicines based on mulberry

Exists great amount recipes based on mulberry components.

Root-based tonic

• 1 tsp crushed root or bark;
• 200 ml of boiling water.

Insist hour. Drink 1 tbsp. l. three times a day.

For hypertension and heart disease

• 200 g chopped mulberry roots;
• 4 liters of cold water.

Roots put in enamel pan, pour water and leave for an hour. Boil for 15 minutes. Cool and refrigerate. Drink 1/3 cup 3 times a day for three days, then take a three-day break. Repeat treatment 2-4 times.

With cataract

• 2 tbsp. l. fresh or dried crushed mulberry leaves;
• 500 ml of water.

Pour boiling water over the raw material and cook for 20 minutes. Let it brew for an hour, strain and drink in the morning, afternoon and evening. The course is 1-3 months without a break.

Mulberry branches for headaches

• a handful of chopped mulberry branches;
• 1 liter of boiling water.

Pour boiling water over the branches and cook for 10 minutes, let it brew for 1 hour. Drink three times a day, one glass. Course - 2 months.

For pancreatitis (diseases of the pancreas)

• 1 st. l. fresh chopped mulberry leaves;
• 1 st. water.

Brewed like tea. Drink without limiting the amount, and also eat fresh black berries. Follow a diet indicated for pancreatic disease. There is no course.

To lower the temperature

1. Mix fruit with sugar.
2. Add warm water. Take the medicine until the fever subsides.

Juice from berries with a cold

Juice from freshly squeezed berries should be pipetted into the nose no more than six times a day.

Universal expectorant, diuretic and decongestant (decoction)

• 1 dessert spoon dried mulberry leaves, pre-crushed;
• 500 ml of water.

Leaves pour water, bring to a boil, remove from heat. Let it brew for half an hour. It is taken in a warm form for 50 g, from edema, drink half a glass at night. You can wipe the wounds with this decoction.

Ointment that relieves purulent wounds, burns, ulcers, psoriasis, dermatitis and eczema

• 100 ml boiled sunflower oil.

Mix bark with oil. Leave in the refrigerator for three days. After the time has elapsed, mix again and use on problem areas of the skin.

Video: how to lower blood sugar

Berry tincture for heart and kidney problems

• 2 tbsp. l. mulberry berries;
• 250 ml of boiling water.

Mash the berries, pour boiling water, leave for four hours. Strain, take half a glass four times a day.

Tincture with honey during menopause

• 1 kg of fresh mulberries;
• 500 ml of water;
• 300 g honey.

Pour the fruits with water and cook over low heat for half an hour. Add honey and bring to a boil again. Take 1 tsp. 2 times a day one hour after meals.

Treatment for worms

• 0.5 tsp dry mulberries;
• 0.5 tsp cloves;
• 0.5 tsp flax seeds;
• 1 glass of carrot juice.

Grind berries, cloves and flax seeds in a coffee grinder. Drink this mixture with carrot juice.

From primary glaucoma, from "fog" in the eyes and tearing

• a handful of dried mulberry leaves;
• 1 st. water.

Leaves pour water and cook in a water bath for 10 minutes. Cool and drip five drops into each eye, and warm leaves from the decoction are placed on the eyelids for about 20 minutes.

Blood thinner infusion

• 50 g of mulberry roots;
• 1 liter of cold water.

Pour the roots with water and let stand for an hour. Then boil and cook for 15 minutes over low heat, cool. Take 200 ml 3 times a day before meals. Course - 5 days, break 3 days. Repeat the procedure for 2-3 courses.

For insomnia

• 1 kg of fresh or 0.5 kg of dry mulberries;
• 0.5 l of water;
• 300 g honey.

Boil over low heat for half an hour, pour the infusion into another saucepan. Add another 0.5 l of water to the remaining mixture and boil for 30 minutes. Pour the mass into the first saucepan (where the infusion is), grind through a sieve, add honey for viscosity. Bring to a boil again, cool and put in a glass container. Drink 1 tsp. three times a day, only in the afternoon.

With prostatitis and impotence (also with menopause in women)

• 1 kg pureed berries white mulberry;
• 250 g honey.

Take 3 tsp. three times in the afternoon. Store the drug in the refrigerator.

Dried mulberry leaves for diabetes

• 2 tbsp. l. mulberry leaves;
• 400 ml of boiling water.

The leaves are brewed with boiling water, insisted for an hour, filtered. Drink 1/2 cup four times a day before meals.

At the initial stage of diabetes, hot dishes are seasoned with powder from dried mulberry leaves.

Healthy Recipes for Type 2 Diabetes

Recipe #1:

• 1 st. l. with a slide dried berries white mulberry;
• 200 ml of boiling water.

Pour boiling water over dry berries and cook for five minutes, seal tightly. Insist until warm and strain. Drink 1/2 cup in the morning and evening before meals.

Recipe #2:

• 2 tbsp. l. young shoots of mulberries (chopped);
• 200 ml of boiling water.

Pour the shoots with water, bring to a boil, insist until warm. Drink 1 tbsp. l. 3 times a day before meals.

Recipe #3:

• 2 tbsp. l. white mulberry leaves;
• 0.5 l of boiling water.

Boil the leaves in a heat-resistant bowl, let stand for two hours. Take half a glass three times a day before meals. The drug lowers blood sugar levels.

Recipe #4:

• mulberry root (whole);
• 1 liter of water.

Pour the root with water, boil for 10-15 minutes. Drink 0.5 liters of decoction during the day.

For diet food

The diet is designed for 3 days, you can lose 2 kg.

• Breakfast: boiled chicken breast, veal or lean pork (200 g), fresh berries mulberries (50 g);
• Lunch: mulberry (50 g), 3 boiled eggs;
• Afternoon snack: mulberry (100 g);
• Dinner: 500 ml of kefir.

Bekmes (doshab) from white mulberry fruits

The fruits of white mulberry are thoroughly washed, put in a canvas bag, pressed. The resulting juice is filtered and boiled down to a decrease in size by 3 times, stirring and removing the foam. If foaming goes to the center of the dish and big bubbles, then the doshab is ready. Mulberry doshab helps to normalize the work of the digestive tract, eliminate a strong cough.

Anti-acne lotion based on dried bark

• 2 tbsp. l. crushed mulberry bark;
• 500 ml of boiling water.

Insist and strain. Place in refrigerator for storage. The lotion is applied to a cotton pad and wiped over the skin of the face. If you mix the crushed mulberry bark with vegetable oil(2 tablespoons / 100 ml), you get an ointment from acne. Can be applied to problem areas of the skin as a mask, 4 times a day.

Recipes for home cooking

Mulberry is used with pleasure in cooking. From it comes delicious jam, compote, tincture, wine, various pies- any dish comes out delicious and very healthy. During heat treatment, mulberry does not lose its beneficial properties.

Black mulberry compote

• 1 kg of mulberries;
• 400 g of sugar;
• 3 liters of water;
• lemon juice or 2-3 g of citric acid, to taste.

We put a pot of water on the stove and wait until it boils. When the water boils, add sugar to it, and after three minutes pour the berries (washed). Cook for 10 minutes and strain.

Reduces appetite and has a beneficial effect on cardiac activity.

Mulberry jam

• 1 kg of mulberry;
• 1 kg of sugar;
• 3 g citric acid.

Wash the mulberry, sprinkle with sugar and leave for 6 hours. Pour the candied berries into the pan and simmer for 5-8 minutes over low heat. Then remove the jam from the heat for 10 minutes and put it back to boil for 5 minutes. Repeat the procedure 6 times. At the end of cooking, you can add citric acid, but this is optional.

Helps with colds relieves fever.

Mulberry tincture

• 400 g (2 cups mulberry);
• 0.5 l of vodka;
• 1 glass of water;
• 200-400 g of sugar.

Crush the berries. Mix water with sugar in a saucepan, bring to a boil and cook for three minutes, cool. Mix berries, vodka and syrup in a jar. Close the lid tightly and put in a dark place for 14-20 days, not forgetting to shake it every three days. Before use, strain through a cheesecloth or sieve, pour into bottles.

The content of the article:

White mulberry (lat. Morus alba) is a plant of the Mulberry family (Moraceae), of the Mulberry species (Morus), whose homeland is China, and to be more precise, its eastern regions. It has been cultivated here for over 400,000 years as food for the silkworm. Other names for a deciduous tree: mulberry, tyutina, tutina. The fruits are a complex drupe white color, their length is 2-3 cm. The berries have sweet taste and pleasant aroma. The life expectancy of a plant reaches 200 years, and sometimes even 500. Nowadays, the mulberry tree can be found in many parts and countries of the world: Afghanistan, North India, Pakistan, Iran, Transcaucasia. It is also grown in Europe, Ukraine and some regions of Russia. There are 20 species of this plant.

The composition and calorie content of white mulberry

Despite the low energy value white mulberry, its berries contain a considerable amount of minerals and vitamins necessary for the human body.

Caloric content of white mulberry - 43 kcal per 100 g of product, of which:

• Proteins - 1.44 g;
• Fats - 0.39 g;
• Carbohydrates - 9.8 g;
• Dietary fiber - 1.7 g;
• Water - 86.78 g;
• Ash - 0.69 g.

• Vitamin A - 25 mcg;
• Vitamin B1, thiamine - 0.029 mg;
• Vitamin B2, riboflavin - 0.101 mg;
• Vitamin B3, niacin - 0.62 mg;
• Vitamin B4, choline - 12.3 mg;
• Vitamin B9, folates - 6 mcg;
• Vitamin C, ascorbic acid - 36.4 mg;
• Vitamin E, alpha tocopherol - 0.87 mg;
• Vitamin K - 7.8 mcg;
• Lutein + Zeaxanthin - 136 mcg.

• Potassium, K - 194 mg;
• Calcium - 39 mg;
• Magnesium, Mg - 18 mg;
• Sodium, Na - 10 mg;
• Phosphorus, P - 38 mg.

• Iron, Fe - 1.85 mg;
• Copper, Cu - 0.6 mg;
• Selenium, Se - 0.6 µg;
• Zinc, Zn - 0.12 mg.

Useful properties of white mulberry

Benefits of white mulberry:

1. Disease prevention of cardio-vascular system . Thanks to potassium, iron and magnesium, these berries are recommended for patients with heart disease and myocardial dystrophy. Regular consumption of white mulberry will help reduce shortness of breath, heart pain, cholesterol levels, and also normalize the functioning of this important organ.
2. Improves the functioning of the digestive tract. Fresh unripe berries and water infusion of which should be used for diarrhea. But ripe fruits act as a laxative, they will help with constipation. In addition, this product is useful for hypokalemia. It is recommended to eat white mulberry and with ulcers of the stomach and duodenum.
3. Beneficial effect with cancer. Berries contain polyphenols, antioxidants and anthocyanins, which have a preventive effect on malignant tumors.
4. Fights nervous disorders. This useful property of white mulberry is observed due to the already mentioned substances in its composition, namely the B vitamins. Consumption of berries improves sleep, increases efficiency, and also treats neurological diseases.
5. Reduces blood pressure . Thanks to the vitamins and minerals in these berries, and especially the polyphenol resveratrol, mulberry minimizes the likelihood of a stroke and strengthens the walls of blood vessels.
6. Strengthens the immune system. Vitamins A, E and C in the composition of the fruit have the ability to replenish the reserves of vitamins in the body and improve health. It is useful to use them for those suffering from anemia and dysbacteriosis.
7. Good for the eyes. The vitamins contained, and especially carotene, in the fruits we are considering protect the organs of vision from ultraviolet rays, and also improve vision.
8. Prevention of liver diseases. Due to the choleretic effect, white mulberry is recommended for consumption in biliary dyskinesia.
9. Prevention of pneumonia, bronchitis and bronchial asthma . For a preventive effect in these ailments, it is recommended to take juice and infusion of white mulberry. These funds will enhance the liquefaction and separation of sputum.
10. Useful for kidney disease. These berries, acting as a natural diuretic, remove excess fluid from the body.
11. Helps with type 2 diabetes. White mulberry has in its composition such chemical elements that control the level of insulin in the blood and slow down the breakdown of sugar in the intestines, and as a result, it enters the bloodstream slowly, which is why it is advised to include these berries in the diet.
12. Rejuvenates the body. White mulberry has the ability to cleanse the body of free radicals, thereby preventing the aging of the body and the development of arthritis and arthrosis.
13. Normalizes metabolism. Regular consumption of mulberries will help to cope with obesity.
14. Beneficial for pregnant women. This is due to the fact that the berries are rich folic acid necessary for expectant mothers.

Important to remember! White mulberry berries should be eaten by people who are emaciated after illness, especially boys who have been ill with mumps and scarlet fever, in order to avoid problems in the genital area.

Contraindications and harm to white mulberry

Contraindications to the use of white mulberry:

• Hypertension. When consuming white mulberries, especially in hot weather, because they ripen precisely in such summer days, pressure may rise and there is even a risk of a stroke.
• severe form diabetes . The fruits of this plant contain a lot of sugar, so people with this disease should refrain from consuming them.
• Individual intolerance. Berries and fruits are strong allergens, for this reason, it is recommended to include white mulberry in your diet very carefully.

White Mulberry Recipes

Recipes with white mulberry delicious dishes:

1. Dessert "Magic of tenderness". Grind into crumbs with your hands 1 thing shortbread biscuits and put on the bottom of the bowl. Spread 70 g on top curd cream. Suitable for our recipe and strawberry, and children's curd dessert. We wash 50 g of white mulberries and put them on a mass of cottage cheese. Now we will work with a blender. Beat 50 g of washed fruits, 70 g of curd cream and vanillin (to taste). Add 1 teaspoon of honey. And spread the resulting mass on the berries. Once again, we need to work with a blender: whip 70 ml of heavy cream. Crush 1 piece of shortbread cookies and pour it into a bowl, smear it with a creamy mixture on top. Our dessert is ready! It can be garnished with berries and mint leaves.
2. Coffee mannik with white mulberry on kefir. First you need to mix 1.5 cups of kefir, 1 cup of semolina, 0.5 cups of sugar and 1 egg and leave to infuse for 1 hour. Then add 2 teaspoons of baking powder and mix well. After that, pour 1-2 tablespoons into the dough instant coffee and stir again until lumps are dissolved. We wash 1 cup of white mulberry, cut off the tails and put it in the dough, mix again and put it in the multicooker bowl. Bake for 1 hour, then take out, turn over and bake for another 10 minutes so that the product is browned. Enjoy your meal!
3. Strawberry and white mulberry smoothie. We wash 150 g of strawberries and white mulberries. Grind them in a blender. Add 1-2 tablespoons of sugar, 75 g of ice cream and 2-3 tablespoons of water. Mix all the ingredients well, beat, and the dish is ready. This sweet and sour dessert is perfect for a table in hot weather.
4. Milkshake with white mulberries. Rinse 1.5 cups of white mulberries and beat with 1 tablespoon of honey and 2 tablespoons of sugar in a blender. Gradually add 150 g of ice cream and continue beating. The last component is 1 glass of milk, pour it into the prepared mass and mix well.
5. White mulberry wine. We wash 1 kg of berries and leave them to dry for 24 hours. Squeeze the juice and add the same amount of water. For each liter of diluted juice, add 5 g ground cinnamon and 150 g of sugar. Pour the product into a jar and leave to ferment for 5-6 days. We filter and pour 1 liter of fortified white wine into 10 liters of wine and leave for 2 weeks. Add sugar to taste, pour and cork.
6. Mulberry compote. We wash 300 g of white mulberry and strain it into a colander. We put the berries in heated jars, pour syrup made from 650 ml of water, 350 g of sugar and 1 g of citric acid. We sterilize jars with a capacity of 0.5 l for 10-25 minutes, depending on the temperature, cork and wrap until cool.
7. . We wash 1 kg of berries, sprinkle them with 1 kg of sugar and leave for 6-8 hours. After this time, put the jam on the fire, bring to a boil and cook for 5-10 minutes. Remove from heat, let the product cool and send it back to the stove, continue the cooking process: bring to a boil and cook for 5-10 minutes. And so you need to do 5-6 times. The finished jam has the density of good sour cream. Add 2-3 g of citric acid to it. We sterilize the jars, fill them with the product and seal them.
8. Fruit salad. First, we wash 9 pieces of plums, 2 peaches and 30 g of white mulberry. Then we take out the seeds from the plums and peaches and cut all the berries in small pieces. After that, add the components with 1 teaspoon of sugar and mix them. Pour the salad with 2 tablespoons of any yogurt.

One large plant has the ability to produce up to 200 kg of berries, and sometimes up to 500 kg.

Christians tell a legend that once Jesus Christ was hiding under white mulberry. This tree can still be seen in Jericho.

It has become a great tradition in Cyprus to hold a silkworm festival once a year, which is treated with great respect here.

There is a connection between the mulberry tree and silk fabrics. The leaves of this tree are a food product for the caterpillar, which is called the silkworm, its chrysalis is made of silk threads. Hence the second name of the mulberry tree is mulberry. Silk became known to the world after one very curious incident. There is a legend about this. Chinese princess Xi Ling Shi rested under a mulberry tree and drank tea. The silkworm cocoon fell into her cup. And in a dish with this fragrant drink the cocoon began to unravel, and its thin but strong threads shimmered in the sun. This is how people learned that a caterpillar that lives on a silk tree gives us wonderfully beautiful silk fabrics.

IN Eastern countries and in Central Asia, the mulberry tree is treated as sacred. The bark is an excellent material for amulets and amulets. In the yard, under this tree, they put a table where the whole family gathers, because evil spirits are afraid to approach the mulberry tree, and all family members are safe here.

The inhabitants of Europe got acquainted with this wonderful plant in the 12th century. From the 17th century, it began to be grown in Russia, in regions located near Moscow. But the climate here turned out to be unsuitable for the cultivation of white mulberry, due to its severity and cold weather. Therefore, cultivation was moved south. Currently, the mulberry tree is found both in cultivated and in the wild.

Watch a video about white mulberry: